Squid Ink Frittura by Giovanna Eusebi of Eusebi Deli
With this glorious weather, a quick, tasty and fresh dinner is just what’s required! Make the most of the sunshine and spend time with your loved ones in the garden, making memories instead of hours in the kitchen.
This delicious recipe is easy to prepare and light enough for the warm summer evenings. It also goes perfectly with a glass of chilled white wine.
As a delicate dish with dramatic presentation, it also makes a great addition to a dinner party with friends. At this time of year, I like to have a selection of dishes on the table including salads, breads and cured meats for everyone to share instead of a three-course meal, as it means the chat and laughter can go on without any interruptions!
Eusebi Deli in Glasgow is owned by Giovanna Eusebi and offers an authentic taste of Italy in the heart of the city’s West End. Everything is cooked on site, including their own pasta, which is made daily, focaccia and even homemade ricotta! Anything that can’t be sourced locally, Giovanna imports direct from the finest suppliers in Italy to ensure her customers are always getting the best. The food is made with real love and passion and the menu changes seasonally to ensure the very freshest produce is on offer. With a variety of dishes including vegetarian and vegan options, there is something for everyone to enjoy at Eusebi.
For more information visit: www.eusebideli.com
INGREDIENTS: Serves 2 as a sharing platter
For the squid ink frittura
200ml ice cold water
1 egg yolk
15g squid ink
50g rice flour
For the squid
200g prepared squid, cut into pieces, with tentacles
2 tbsp plain flour
Sunflower oil, for frying
Parsley, chopped
1 lemon, cut into quarters
Salt and pepper
METHOD
1 Mix the water, egg yolk
and squid ink together and
then gently add in the rice
flour.
2 Season the plain flour. Add the prepared squid into the seasoned flour and dust off.
3 Dip into the batter then shake of any excess. Heat the sunflower oil to 180°C and drop in the squid to cook.
4 Cook until crisp. This should take around 30 seconds.
5 Remove the crispy squid and drain on kitchen paper, season with salt and chopped parsley. Serve with lemon.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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